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In small stockpot over medium heat, saute onion in olive oil for ~ 7 minutes. Add garlic and saute for 2 more minutes.
Add tomato paste, coriander, cumin, black pepper, and salt; saute for 1 more minute.
Add quinoa and saute for 2 minutes.
Add chickpeas and broth; cover and bring to boil. Lower heat to very low, cover and cook for ~ 18 minutes or until quinoa has absorved all the liquid. Stir occasionally. Fluff with fork and serve.
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